Seeds Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that makes everyone at the table lean in for a closer look. Juicy mango, crisp English cucumber, and tender shrimp come together in a zesty lime dressing spiked with fresh ginger and a hint of turmeric — it's vibrant in both color and taste. The jalapeño and cilantro add just the right amount of heat and herbal freshness, while optional avocado folds in a creamy, cooling finish. For anyone navigating a seeds-free diet, this recipe is a natural fit — every ingredient is whole and straightforward, with no hidden seed oils, seasoning blends, or garnishes that could sneak in unwanted ingredients. The shrimp are gently boiled and chilled before tossing, so you get perfectly cooked, succulent bites rather than the rubbery texture that plagues so many quick seafood dishes. A short chill in the fridge lets all those bold flavors meld together beautifully before serving. Whether you're spooning it over greens, scooping it up with cucumber rounds, or eating it straight from the bowl, this ceviche is seriously hard to resist.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
For the ceviche
- 1 large ripe mango, peeled and cut into ½-inch dice
- 1 medium english cucumber, cut into ¼-inch dice
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- ½ cup fresh lime juice (from about 4 limes)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 1 medium avocado, cut into ½-inch dice (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The shrimp should reach an internal temperature of 145°F (63°C).
- 2
Drain the shrimp in a colander and transfer to a large bowl. Fill the bowl with cold water and a handful of ice to stop the cooking, then drain again after 2 minutes. Pat the shrimp dry and cut each one into 2–3 bite-sized pieces.
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